Baked Chicken With Onions And Peas Recipes

Steps:

• Sprinkle chicken thighs with salt and pepper. In 4-quart Dutch oven, heat oil over medium-high heat until hot. Add chicken in batches; cook 4 to 6 minutes or until browned on both sides. Remove chicken from Dutch oven.
• Add onions to Dutch oven; cook 3 to 4 minutes, stirring frequently, until tender. Add chicken and broth; reduce heat to low. Cover; cook 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Remove chicken; place on platter. Cover with foil to keep warm.
• In small bowl, mix milk and flour until smooth. Beating with wire whisk, add flour mixture to cooking juices in Dutch oven. Increase heat to medium. Add peas and tarragon; cook about 5 minutes, stirring frequently, until peas are tender and sauce has thickened slightly. Pour mixture over chicken.

Steps:

• Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
• Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
• Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 400 degrees F.
• Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
• Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
• Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
• Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
• Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
• To serve, plate the chicken and vegetables and top with the pan sauce.

Steps:

• In large bowl soak chicken in water, and vinegar for about 10 minutes. Rinse well, trim excess skin and pat dry. This step is optional it's just how I clean chicken.
• Place chicken in a large zip lock bag or large bowl. To chicken add 1/4 cup olive oil, 2 tablespoons salt (or to taste) and 1 teaspoons black pepper, garlic, oregano, lime juice, soy and Worcestershire sauce. Mix well, let marinade for at least an hour (overnight is best).
• Preheat oven to 350 degrees f.
• Place chicken skin side down in casserole dish large enough to leave some space between the chicken pieces. I bought one large aluminum tray. Pour remaining marinade over chicken. Bake for 20 minutes.
• Meanwhile, place peas and onions in a large bowl. Season with 1 tablespoon of salt (or to taste) and 1 teaspoons pepper, and 1/4 cup of olive oil. Toss to coat.
• After 20 minutes, remove chicken from oven and add the peas and onions. Turn chicken so that the skin side is up, and make sure the chicken is sitting on top of the peas so that the skin can brown. Raise oven temperature to 400 degrees and Cook for about 30 to 40 minutes or until chicken is fully cooked. I served this with my white rice recipe http://www.food.com/recipe/white-rice-503045.
• Hope you enjoy!

Steps:

• Put the rice in a saucepan with 2 cups of water. Season with salt. Bring to a boil, then cover and reduce heat to maintain a bare simmer. Cook for 20 minutes, then allow to rest (or follow the package instructions). Alternatively, use a rice cooker.
• Meanwhile, season the chicken thighs with salt and pepper. Place a large skillet with high sides over medium-high heat. Add the vegetable oil, then place the chicken in the skillet skin-side down and cook until the skin is nice and brown, 6 to 8 minutes. Flip and cook on the other side for another 5 minutes. Reserve to a plate.
• Melt the butter in the same skillet over medium heat. Add the onion, jalapeno, garlic and ginger and saute for 3 minutes, scraping to incorporate the fond from the chicken. Stir in the garam masala, paprika, cumin, curry powder, turmeric, sugar and 2 teaspoons black pepper and toast with the onions for a minute. Pour in the tomato puree and heavy cream.
• Bring to a simmer, then blend until smooth with an immersion blender. Taste the sauce and season with salt as necessary. Add the browned chicken thighs back to the sauce and simmer until tender and cooked through, 20 to 30 minutes depending on the size of the chicken thighs.
• When the chicken is fully cooked through and the sauce has thickened, add the peas. Taste and adjust seasoning as needed. Serve over basmati rice and garnish with yogurt and cilantro.

Steps:

• In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
• Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
• Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
• Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
• Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
• Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.

Steps:

• Flatten chicken breasts evenly. Sprinkle with garlic powder and pepper. In a shallow bowl, combine sour cream and onion dip. In another shallow bowl, combine potato chips and bread crumbs. Dip chicken in the sour cream mixture, then potato chip mixture., Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until chicken juices run clear.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. Pour melted margarine over the chicken strips. Season with salt and pepper, and sprinkle with dry onion soup mix.
• Bake 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Steps:

• In a 5-qt. Dutch oven, saute chicken in oil over medium heat until browned. Add onion, pepper and garlic; saute until tender. Add peas, broth, cream, Italian seasoning and salt; bring to a boil. Reduce heat; simmer for 10 minutes. Add pasta and Parmesan cheese; simmer for 5 minutes. Garnish with walnuts.